Mushroom-Barley Soup| November 22, 2022
Special thanks to the women of Young Israel of Fair Lawn for hosting this tasting party.
For a hearty, cozy meal-in-one, nothing beats the nourishing power of mushroom-barley soup in the winter. A perfect lunch or dinner that provides fiber, protein, and flavor, a bowlful will keep you full longer and feeling satisfied and warm all day long. Here are our favorites.
Savory Mushroom-Barley Soup
Submitted by J. Lustiger
This recipe is based on one I saw years ago in Mishpacha. It’s a big hit with the eineklach, freezes beautifully, and can even be made in a Crock-Pot in lieu of cholent.
- 2 onions, chopped
- 3 Tbsp oil
- 1–2 strips flanken
- 2 tsp garlic or equivalent frozen cubes
- 3 large carrots, sliced
- 48 oz (1.36 kg) mushrooms, sliced (amount can be adjusted to your liking)
- 1 cup raw barley, soaked in water and drained
- 16 cups water
- 2 Tbsp chicken soup mix
- ¼ cup soy sauce
- 1–2 Tbsp salt
- 1 tsp pepper
In a large soup pot, sauté onions in the oil for 10 minutes. Add meat, garlic, and carrots and sauté for another 3 minutes. Add sliced mushrooms and sauté for another 3 minutes. Add barley, water, soy sauce, and seasonings and simmer for at least 5–6 hours.
Meaty Mushroom-Barley Soup
Submitted by Lisa Garfunkel
Savannah, GA/Meah Shearim, Israel
This recipe was given to me by a childhood friend. It’s super easy and quick to make. It’s the perfect winter soup, as it’s that stick-to-your-bones comfort food! Everyone comes back for more!
- 3 stalks celery, chopped
- 4 onions, chopped
- 6 carrots, sliced
- 1 lb (450 g) mushrooms, sliced
- 1 lb (450 g) short ribs
- soup bones
- 8 cups water or beef broth
- 1 cup barley
- 2 tsp salt
- 1 tsp pepper
Place all the ingredients in a pot. Bring to a boil, stirring occasionally. Lower heat to a simmer and simmer, partially covered, for 1 hour.
Hearty and Delicious Mushroom-Barley Soup
Submitted by Leah Mandel
You know those Sundays when you have so many errands to tackle? On those busy mornings, I start my week by putting up a large pot of soup. It’s so nice to know that when I come home at the end of the day, feeling both accomplished and exhausted, there will be a hearty bowl of soup waiting for me.
I reheat a bowl on Monday after work, have another bowl on Tuesday for lunch… This soup pulls me through the week!
- 2 large onions, diced
- oil, for sautéing
- 2 cubes frozen garlic
- 1 stalk celery, chopped
- 2 carrots, chopped
- 1 parsley root, chopped
- 2 cups sliced mushrooms
- 8 cups water
- ¾ cup barley
- 4 tsp salt
- 1–2 Tbsp onion soup mix
- ½ tsp basil
- ½ tsp oregano
- ½ tsp pepper
In a large soup pot, sauté onions until golden. Add garlic, celery, carrots, parsley root, and mushrooms. Continue sautéing for about 10 minutes.
Add water, barley, and spices. Cook for 2 hours. Enjoy!
(Originally featured in Family Table, Issue 819)
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